Learn to make authentic Thai green curry with a homemade paste bursting with fresh flavors. This aromatic dish takes about 45 minutes and is perfect for anyone wanting to master Thai cooking at home. Medium difficulty with impressive results.
Roughly chop 4-6 fresh green chilies, 3 shallots, 4 cloves garlic, 1 lemongrass stalk (bottom third only, tough outer layers removed), 1-inch piece of galangal, and 1-inch piece of fresh ginger. Gather cilantro stems, lime zest, and spices.
In a small dry pan over medium heat, toast 1 teaspoon coriander seeds and 1/2 teaspoon cumin seeds for 1-2 minutes until fragrant. Let cool, then grind in a mortar and pestle or spice grinder.
In a food processor or using a mortar and pestle, combine the chopped aromatics, toasted ground spices, 1/4 cup cilantro stems, zest of 1 lime, 1 teaspoon shrimp paste, 1/2 teaspoon white pepper, and 1 teaspoon salt. Blend or pound into a smooth, fragrant paste, adding 1-2 tablespoons water if needed.
Cut 1 pound chicken breast or thigh into bite-sized pieces. Slice 1 red bell pepper, 1 cup bamboo shoots, and 4 Thai eggplants (or regular eggplant) into similar-sized pieces. Set aside.
Heat 2 tablespoons coconut oil in a large wok or deep pan over medium-high heat. Add the curry paste and fry for 2-3 minutes, stirring constantly, until very fragrant and the oil begins to separate from the paste.
Pour in the thick cream from the top of 1 can of coconut milk (about 1/2 cup). Stir into the paste and cook for 2 minutes until the mixture becomes glossy and aromatic.
Add the chicken pieces to the pan and stir to coat with the curry paste. Cook for 3-4 minutes, stirring occasionally, until the chicken is mostly cooked through and no longer pink on the outside.
Pour in the remaining coconut milk from the can (about 1.5 cups) plus 1 cup chicken stock. Stir well and bring to a gentle simmer.
Add 2 tablespoons fish sauce, 1 tablespoon palm sugar (or brown sugar), and 4-5 kaffir lime leaves (torn). Stir and taste, adjusting seasoning as needed. The flavor should be balanced: salty, slightly sweet, and aromatic.
Add the bell pepper, bamboo shoots, and eggplant to the simmering curry. Cook for 5-7 minutes until vegetables are tender but still have some bite.
Stir in 1 cup fresh Thai basil leaves and cook for just 30 seconds until wilted. Turn off heat immediately to preserve the basil's fresh flavor and bright green color.
Ladle the curry into bowls and serve immediately over steamed jasmine rice. Garnish with additional Thai basil leaves, sliced red chilies, and a squeeze of fresh lime juice if desired.